(for 4 people)
200 g dark chocolate
110 g Bio Rice Cuisine
40 g brown sugar
Dark rhum (or Bio Brazil Nut Drink for an alcohol-free version)
In a small saucepan put the cooking cream together with the orange peels and the brown sugar and boil for a couple of minutes, turn off the fire and leave in infusion for at least one hour. Filter and put again on the fire, bring it to about 40°C and add the chopped chocolate off the fire, mix well for a few minutes with a spatula until you get a smooth and shiny cream.
Add a small glass of rhum, pour the mixture into a metal or glass baking tin, cover with foil and leave the mixture in the fridge until it has thickened. Form small balls of about 20 grams each and dip them into unsweetened cocoa. Leave in the fridge for about 1 hour.
For a alcohol-free version use the Bio Brazil Nut Drink.